This weeks recipe takes a bit of an Asian twist. This is my steak and vegetable stir fry with rice noodles. It is packed with vegetables and the rice noodles are much lighter than a bed of rice.

What you’ll need:

  • 1/2 box of rice noodles
  • 2 strip steaks sliced very thinly
  • 1/2 cup sliced carrots
  • 1 medium zucchini sliced
  • 1/2 red pepper small diced
  • 1/2 green pepper small diced
  • 1/2 red onion small diced
  • 1 small can of sliced water chestnuts
  • 1 cup fresh green beans. (can use frozen just thaw and drain first)
  • 2 Tbsp of light soy sauce
  • 1 Tbsp of rice wine vinegar (I used the one with chili flakes in but that is optional)
  • 6 Tbsp of sesame oil
  • 1/2 tsp of ground ginger
  • 3 Tbsp of sweet chili wing sauce ( I used Quaker Steak and Lube Thai R’ Cracker sauce)
  • sesame seeds for garnish


Here we go!

  1. In a zip top bag add half of the sesame oil, vinegar, ginger, and soy sauce and mix to combine.
  2. Add steak and let sit in fridge for at least 30min to an hour
  3. Prepare rice noodles per box instructions hold for later
  4. In a large metal skillet heat the other amount of sesame oil.
  5. Add steak and flash fry for about a minute. Take the steak out of the pan
  6. Add in all of the vegetables and cook until tender.
  7. When vegetables are cooked add in the wing sauce
  8. Toss in rice noodles and steak into the pan.
  9. Cook together for another minute to combine all of the flavors
  10. Serve and top with sesame seeds